PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 428	FOOD SAFETY AND HACCP	3 + 0	7th Semester	4

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	Food safety risks and HACCP program application in food industry.
Course Content	Quality systems in food industry (ISO 9001-2000, CGMP, HACCP, ISO 14000, OHSAS 18100 …etc.) advantages and disadvantages of these system applications. HACCP application; organize a HACCP team, determianation of risks, prepare an action plan according to these risks, confirm of action plan, approvement, documentation, publishing and announcement of that accepted documents, legislation with HACCP. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Food safety risks knoving
2	Developed food safety aplications
3	HACCP prenciples and application in food industry
4	HACCP aplication in food plants

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13
LO 001	1	2	2	3	3	2		3			4	3	4
LO 002			3	3	4	3		4		4	2	2	4
LO 003	1			3	3	2	3	1		1	3	4	4
LO 004	1		3	3	4	4		4		4	3	5	3
Sub Total	3	2	8	12	14	11	3	12		9	12	14	15
Contribution	1	1	2	3	4	3	1	3	0	2	3	4	4

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	3	42
Mid-terms	1	7	7
Final examination	1	13	13
Total Work Load ECTS Credit of the Course			104 4

COURSE DETAILS

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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student